Sister Germana's springtime risotto from her classic: When Angels Cook. Serves 4.

4 cups vegetable stock
1 tbsp butter
A little extra virgin olive oil
1 onion, peeled and finely sliced
1½ cups (300g) risotto rice
500g (1lb 2oz) seasonal vegetables, washed and chopped
1 small glass (100ml) white wine
4 tbsp freshly grated parmesan cheese

Bring stock to the boil in a saucepan, then reduce the heat and let it simmer.

Meanwhile, heat the butter in a frying pan with a little oil and sauté the onion until soft and golden. Stir in the rice and all the vegetables and cook for a few minutes then tip in the wine and cook to let the alcohol evaporate.

Just cover the rice with a little of the simmering stock and cook, stirring with a wooden spoon, letting the rice absorb the stock. When the stock has been absorbed, add more, stirring when you add it just like the usual risotto until it is cooked (you may have some leftover stock).

Remove from the heat, add the parmesan and an extra nob of butter if you wish and serve.